Thursday, October 29, 2009

Roasted Pumpkin Seeds

When you carve those pumpkins you're gonna need to do something with those seeds, don't throw them away! Roasted pumpkin seeds are delicious and nutritious, and you can cook them in so many different ways.

      Basic recipe:

        1/2 c. washed and dried pumpkin seeds
        1/4 c. olive oil
        salt and pepper to taste
        Saute pumpkin seeds in olive oil for about 5 minutes, they should have a more golden brown color and they will start to pop when done. Place on a paper towel, salt and pepper immediately.


            • For starters, you can cook any amount of seeds at the same time. It may take a bit longer, and you will need a bigger pan, but you can cook your entire batch of pumpkin seeds.
            • For a sweet treat add a few tablespoons of brown sugar, dash of cinnamon, and a dash of nutmeg to the pan. You can sprinkle with salt when finished, skip on the pepper.
            • For a spicy rendition, sprinkle with paprika, and a tiny bit of cayenne pepper, you can even add a dash of cumin for a spicy chili taste. Salt and pepper.
            • For some garlic fries pumpkin seeds, add 1 T. of minced garlic (for every 1/2 c. of pumpkin seeds) and chopped parsley, fresh if possible. Salt and pepper.

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